Bulgogi Beef Korean Tacos Recipe

Introduction

Bulgogi Beef Korean Tacos bring together the bold flavors of Korean cuisine with the fun, casual style of tacos. Tender marinated beef, spicy kimchi, and fresh toppings create a vibrant and delicious meal perfect for any occasion.

Ingredients

• 1 pound Napa Cabbage
• 10 cups Water
• 1/4 cup Kosher Salt
• 1/8 cup Crushed Red Pepper Flakes
• 1 tablespoon Granulated Sugar
• 1/4 cup Fish Sauce
• 1/2 bulb Garlic
• 1 tablespoon Fresh Ginger
• 1 bunch Scallion
• 2 Carrots
• 2 cloves Garlic
• 1/2 Yellow Onion
• 1/2 Pear
• 2 tablespoons Soy Sauce
• 2 tablespoons Sesame Oil
• 2 tablespoons Brown Sugar
• 1 tablespoon Gochujang
• 1 pound Sirloin Steak
• 2 tablespoons Vegetable Oil
• 24 Tortillas
• 8 ounces Sour Cream
• Sriracha, to taste
• 4 tablespoons Sesame Seeds
• 4 tablespoons Fresh Cilantro
• 2 Limes

Instructions

1. Step 1: For the kimchi, place the Napa cabbage in a large bowl. Add water and kosher salt, stir to combine, and let sit for 10 minutes.
2. Step 2: Slice the sirloin steak across the grain on a diagonal bias and lightly pound each slice to tenderize.
3. Step 3: In a smaller bowl, combine crushed red pepper flakes, granulated sugar, fish sauce, half a bulb of garlic, fresh ginger, scallion, and carrots to make a paste.
4. Step 4: Rinse the salted cabbage thoroughly and pat dry.
5. Step 5: Add the spice paste to the sliced cabbage and mix well by hand to combine evenly.
6. Step 6: Store the kimchi mixture in an airtight container, pressing down to minimize air exposure. Use immediately or ferment at room temperature for a few days to deepen the flavor.
7. Step 7: In a large bowl, combine minced garlic, diced yellow onion, grated pear, soy sauce, sesame oil, brown sugar, and gochujang to make the marinade.
8. Step 8: Add the sliced beef to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 1 hour and up to 8 hours.
9. Step 9: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated beef in a single layer (do this in batches if needed), cook without moving for 1 minute, sprinkle with a pinch of salt, then stir and toss for another 1–2 minutes until just cooked. Remove from heat and set aside.
10. Step 10: Warm the tortillas in a grill pan or heavy skillet over medium-high heat, about 1 to 2 minutes per side, until slightly charred but still pliable.
11. Step 11: Wrap the warmed tortillas in a clean tea towel to keep them soft and warm.
12. Step 12: Assemble the tacos by using two tortillas per taco. Add bulgogi beef, kimchi, sour cream, sriracha (to taste), sesame seeds, fresh cilantro, and a squeeze of lime juice. Serve immediately while warm.

Tips & Variations

• For a milder kimchi, reduce the amount of crushed red pepper flakes.
• Substitute sirloin with ribeye or flank steak for different textures and flavors.
• Use corn tortillas for a gluten-free option.
• Add sliced avocado or pickled radish for extra freshness and crunch.

Storage

Store leftover bulgogi beef and kimchi separately in airtight containers in the refrigerator for up to 3 days. Reheat the beef gently in a skillet over medium heat to avoid drying it out. Keep tortillas wrapped in a damp towel to maintain softness. Assembling tacos fresh is best for texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the kimchi ahead of time?

Yes, you can make the kimchi a few days before serving to allow it to ferment and develop a deeper flavor. Store it at room temperature for 1–3 days, then refrigerate.

What can I substitute if I can’t find gochujang?

If gochujang is unavailable, you can substitute with a mix of miso paste and a bit of chili garlic sauce or hot sauce to mimic the spicy, savory flavor.

Bulgogi Beef Korean Tacos Recipe

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★★★★★

4.6 from 109 reviews

• Author: Jake
• Total Time: 35 minutes (plus optional fermentation time for kimchi)
• Yield: 12 tacos (using 24 tortillas, 2 per taco) 1x

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Description

These Bulgogi Beef Korean Tacos combine the rich, savory flavors of marinated sirloin steak with spicy homemade kimchi, served in warm, slightly charred tortillas. A fusion dish blending Korean and Mexican cuisines, perfect for a flavorful and satisfying meal with a balance of spicy, tangy, and sweet elements.

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Ingredients

Scale 1x2x3x

Kimchi

• 1 pound Napa Cabbage
• 10 cups Water
• 1/4 cup Kosher Salt
• 1/8 cup Crushed Red Pepper Flakes
• 1 tablespoon Granulated Sugar
• 1/4 cup Fish Sauce
• 1/2 bulb Garlic
• 1 tablespoon Fresh Ginger
• 1 bunch Scallion
• 2 Carrot

Bulgogi Marinade and Beef

• 2 cloves Garlic
• 1/2 Yellow Onion
• 1/2 Pear
• 2 tablespoons Soy Sauce
• 2 tablespoons Sesame Oil
• 2 tablespoons Brown Sugar
• 1 tablespoon Gochujang
• 1 pound Sirloin Steak
• 2 tablespoons Vegetable Oil

Toppings and Assembly

• 24 Tortillas
• 8 ounces Sour Cream
• Sriracha, to taste
• 4 tablespoons Sesame Seeds
• 4 tablespoons Fresh Cilantro
• 2 Limes

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Instructions

1. Prepare the Kimchi Brine: Place the Napa cabbage into a large bowl. Add water and kosher salt, stirring to combine. Let the cabbage soak for 10 minutes to wilt and absorb the brine.
2. Slice and Tenderize the Beef: Slice the sirloin steak thinly across the grain on a diagonal bias, then lightly pound each slice to tenderize the meat for even cooking.
3. Make the Kimchi Paste: In a smaller bowl, combine crushed red pepper flakes, granulated sugar, fish sauce, half a bulb of garlic, fresh ginger, scallion, and carrot to form a spicy paste for the kimchi.
4. Rinse and Dry Cabbage: After soaking, rinse the cabbage to remove excess salt and pat it dry thoroughly to prepare for mixing with the paste.
5. Mix Kimchi: Add the spicy paste to the cabbage and use your hands to mix thoroughly, ensuring each leaf is coated with the kimchi seasoning.
6. Ferment the Kimchi: Transfer the kimchi mixture into an airtight container, pressing down to minimize air exposure. It can be used immediately or left at room temperature for a few days to ferment and intensify in flavor.
7. Prepare Bulgogi Marinade: In a large bowl, mix minced garlic, chopped yellow onion, grated pear, soy sauce, sesame oil, brown sugar, and gochujang until the marinade is well combined.
8. Marinate the Beef: Add sliced beef to the marinade and coat evenly. Cover and refrigerate for at least 1 hour, or up to 8 hours, to absorb the flavors.
9. Cook the Bulgogi: Heat vegetable oil in a large skillet over medium-high heat. Add the marinated beef in a single layer, cooking for 1 minute without stirring, then sprinkle with salt. Stir and toss for another 1-2 minutes until just cooked. Remove from heat.
10. Warm the Tortillas: Heat a grill pan or heavy skillet to medium-high. Warm each tortilla for 1 to 2 minutes per side, allowing slight char and crispness without cracking. Wrap in a clean tea towel to keep warm.
11. Assemble the Tacos: Use two tortillas per taco. Layer cooked bulgogi, kimchi, a dollop of sour cream, a drizzle of sriracha to taste, sesame seeds, fresh cilantro, and a squeeze of lime juice. Serve warm.

Notes

• Kimchi fermentation time can be adjusted depending on your preference for tanginess; longer fermentation produces stronger flavors.
• Pear in the marinade helps tenderize the meat and adds natural sweetness.
• If you prefer less spice, reduce the quantity of crushed red pepper flakes and gochujang.
• Use fresh lime juice at the end to brighten the flavors of the tacos.
• These tacos can be made ahead by preparing the kimchi and marinade in advance to save cooking time.

• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Korean Fusion

Keywords: Bulgogi, Korean Tacos, Korean Beef, Kimchi, Fusion Tacos, Korean Cuisine, Korean BBQ, Easy Dinner